15 Bean & Winter Squash Not Chili

Title: 15 Bean & Winter Squash Not Chili

Categories: Bean/legume, Soups/stews

Yield: 1 servings

1 c

15 bean mixture, soaked

-overnight and drained

7 c Water

1 tb Canola oil

1 lg Red onion, diced

1 lg Green or red bell pepper

-seeded and diced

2 Stalks celery, diced

3 Cloves garlic, minced

2 c Peeled and diced butternut

-squash

15 oz Can stewed tomatoes

1/4 c Tomato paste

1 tb Dried oregano

2 tb Chili powder

1 1/2 ts Cumin

1 ts Black pepper

1 ts Salt

In a large saucepan, combine bean mixture and water; bring to a

simmer. Cook uncovered over med low heat, stirring occasionally,

1 1/2 hours. Drain, reserve

3c cooking

liquid.

In another large saucepan, heat oil. Add onion, bell pepper, celery

and garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid,

squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins

over low heat, stirring occasionally. Remove from heat, cover and let stand 5-10 mins before serving.

Ladle into not-chili bowls. Makes 6-8 servings.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal

amounts of dried blackeyed peas, red kidney beans, white kidney beans

(cannellini), green lentils, split peas, black beans, yellow split

peas, navy beans, cranberry (Roman, shell, or shell out) beans, great

Northern beans, pinto beans, small white limas, red lentils, cow peas

(field peas), and pink beans. Avoid using beans such as garbanzos

and large lima beans, as these take longer to cook than other

varities.

215 cals,

10g prog,

3g fat,

41g carb,

0 chol,

11g fiber From Vegetarian Times, January

1996 Typed by Lisa

Greenwood

MMMMM